I haven’t purchased granola in over a year now.
Once I realized how easy it is to make granola, I started making my own and never looked back.
It’s essentially like making Chex Mix – mix up your liquids, pour it over the munchies in your mix (in this case, oats & chopped nuts), then bake it. It really is that easy!
My first version of granola is still one of my favorites and I make it all the time. I was itching for a new combo though and decided on maple and cinnamon. You can never go wrong with maple and cinnamon.
This granola is sweetened with maple syrup (apparently I’m on a maple syrup spree) and flavored with ground cinnamon and maple extract for an extra maple boost.
Maple Cinnamon Granola
- 4 c. rolled oats
- 1/2 c. chopped nuts, optional
- 1/2 c. real maple syrup (I used Grade B.)
- 1/4 c. refined* coconut oil in a liquid state
- 1/2 t. maple extract
- 3/4 t. ground cinnamon
- pinch of salt
Preheat the oven to 300º and line a baking sheet with parchment paper. Pour the oats and chopped nuts in a large bowl. In a liquid measuring cup or bowl, whisk together the maple syrup, coconut oil, maple extract, cinnamon, and salt. Pour the liquid mixture over the oats and nuts and stir thoroughly until everything has been covered with the liquid. Pour the oats onto the paper lined baking sheet and spread the oats out evenly. Bake for 40 minutes. Let the granola cool completely, then store in an airtight container.
*Please note if you use unrefined coconut oil, it will add a slight coconut flavor to the granola. Refined coconut oil has no taste which is what I used for this recipe so the maple & cinnamon flavors would stand out.
Exciting news — I’m launching a BRAND NEW website!
New name, new look, the works. Recipe or Not is getting a complete makeover.
I’ve been blogging here at Recipe or Not for two and a half years now (uhh, that went by fast) and I realized it was time for a major upgrade.
This new website will be a great thing for you as a reader.
There will be a MUCH better recipe index so you can easily search for recipes. By time, by diet, by meal type (breakfast, dinner, dessert, etc.). Plus a search box so you can type in keywords and the website will pull up recipes for you.
Also, I will start posting cooking tips! I’ll be writing about cooking terms, how to store produce, kitchen essentials, and more.
Will anything stay the same?
Yes! My recipe & post style will be the same. It’s still me behind everything, just a new website. Also, I will be carrying over several recipes from this site but not all. Recipe or Not will stay up if you need to refer back for a recipe.
The website will be launching in a couple weeks and I’ll continue posting on Recipe or Not until then. Once it launches I’ll let you know what to do to follow me to the new website.
In the meantime, please leave a comment with any cooking questions you want to see answered on the new website!
This little corner of the internet is so special to me. I learned so much about cooking, photography, and blogging here and I am incredibly thankful that you joined me along the way. I hope my recipes have served you well and I’m excited for this next step!
I made you brownies for Valentine’s day! Or maybe because I had a chocolate craving….. but let’s just go with the former. ;)
I’m not sure why Valentine’s day isn’t also National Chocolate Day. It may as well be. The real National Chocolate Day is October 28th which is actually pretty smart planning because now we can eat tons of chocolate on Valentine’s day and on October 28th. Genius.
While we’re on the subject of chocolate, let me introduce you to these brownies. These puppies are thick and densely fudgy and I could eat them all day.
They are sweetened with maple syrup and I promise the maple flavor is not detectable at all. Since maple syrup is liquid, I used cocoa powder to chocolatize (<– let’s get this added to Merriam Webster) these brownies. And because I can’t help myself, I added chocolate chips too.
Fudgy Naturally Sweetened Brownies
- 1/2 c. (1 stick) butter, melted
- 3/4 c. maple syrup (I used grade B.)
- 1 t. vanilla extract
- 3 eggs
- 1/2 t. instant espresso or coffee (can omit if you don’t have it)
- 1/4 t. salt
- 3/4 c. cocoa powder
- 3/4 c. flour
- 1/3-1/2 c. chocolate chips (I used dark chocolate.)
- roughly 1/3 c. chopped hazelnuts, optional
Preheat the oven to 350º. In a mixing bowl, whisk together the melted butter, maple syrup, vanilla, eggs, instant espresso powder, and salt. Next add in the cocoa powder and flour. Whisk the batter or use an electric mixer until the batter is smooth. It’s okay if there are still some small clumps. Line an 8×8 baking dish with parchment paper or grease with butter, pour in the batter and smooth it evenly in the pan. Top with chopped hazelnuts if using. Bake for 33-36 minutes. (35-36 if using a glass baking dish and 33-34 for a metal, dark-coated baking dish) The brownies are done when you can smell them from the oven, the center is set, and a toothpick poked in the center comes out clean. Let the brownies cool for 10 minutes or completely for clean, square slices.
Leftover brownies (if there are any ;)) are awesome warmed up in the microwave for 20-30 seconds.
I don’t know how this happened…
This is my first sandwich on the blog. Say whaaaat?!
My husband is not happy about this. His response when I showed him my photos was and I quote — “How come you never make sandwiches?! You need to make more sandwiches because A) I really like sandwiches and B) you take good sandwich photos.” (<– Sincerity or flattery with an ulterior motive to get more sandwiches? Hmm…)
Either way… more sandwiches are in our future.
And every single one of them is going to have a crispy Parmesan crust. Guar-an-teed.
This sandwich is really simple and really delicious.
It contains layers of melty Swiss, rich pesto, sliced turkey, and Roma tomatoes grilled to perfection. Nobody wants a cold sandwich when there’s a foot of snow outside so if you’re reading this, please send a summer breeze. Thaaanks. :)
Pesto Turkey Sandwich with a Crispy Parmesan Crust
- 8 slices of bread
- 8-12 slices of deli turkey
- 4 slices of Swiss (or Mozzarella)
- 2 Roma tomatoes, sliced
- about 1/4 c. basil pesto
- about 1/2 c. Shredded Parmesan
Heat a nonstick skillet over medium heat. For each sandwich, spread butter on one side of two pieces of bread. On the non-butter side of one slice of bread, spread about 1 T. pesto, top with 2-3 slices of turkey and several Roma tomato slices. On the non-butter side of the other slice of bread, place 1 slice of Swiss. To toast the sandwich, put a big pinch of Parmesan (about 1 T.) in the skillet and immediately put one side of the sandwich butter side down on top of the Parmesan. Repeat for the other half of the sandwich. To help melt the Swiss, put a lid on the pan. Let the sandwich toast for a few minutes, then flip the Swiss half of the sandwich on top of the turkey half of the sandwich. Repeat the process for the other 3 sandwiches.
Tip: Heat the turkey slices in the skillet before assembling the sandwiches to ensure the middle of the sandwich gets heated as well. Wipe out the skillet then toast the sandwiches.
Author: Recipe or Not